From Susan Russo at www.oneforthetable.com. 4 ears sweet corn 1/4 cup mayonnaise 1/2 teaspoon lime juice 1/8 teaspoon cayenne pepper or chili powder, plus extra for sprinkling Salt, to taste 2/3 cup crumbled Cotija anejo cheese (see note) Lime wedges Fresh finely chopped cilantro for optional garnish Soak corn (in husks) in cold water for … Continue Reading →
Adapted from “Bean by Bean” by Crescent Dragonwagon (Workman, 2012). Vegetable oil 3 medium red beets with greens 2 cups dried French green lentils (lentilles du Puy) 2 cloves garlic, peeled 1 bay leaf 1 cinnamon stick 8 cups vegetable stock, chicken stock or water 1 large red onion, thinly sliced 3/4 cup store-bought citrus … Continue Reading →
Michigan strawberries are just now appearing in markets (Bigelow Berry Farm, Burda’s Berries and Gibbs Berry Farm) and look so pretty with fresh nasturtium flowers (Uhlianuk’s Greenhouse) in this refreshing salad. From “Plum Gorgeous” by Romney Steele. Vinaigrette: 1 shallot, finely chopped 1 1/2 tablespoons champagne vinegar or white balsamic vinegar Pinch sugar 2 strawberries … Continue Reading →
Montana Dan also brings fresh shrimp to market but you will need to call for availability. However, Superior Fish, directly across the street from the Royal Oak market has a big selection of shrimp. Look for fresh sorrel from a specialty grower; red sorrel would also look pretty here. Again, use Michigan asparagus (Morse … Continue Reading →
Recipe courtesy of “Molto Batali” (Ecco, 2011). 4 pounds fresh fava beans in the pod, shelled and peeled to yield 2 cups favas (see Note) 2 pounds fresh sugar snap peas, strings removed 1 red onion, thinly sliced 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 4 new potatoes, peeled … Continue Reading →
From “Molto Batali” (Ecco, 2011). 1 large green cabbage (3 to 4 pounds) Salt 6 tablespoons extra virgin olive oil 2 medium red onions, cut into 1/2-inch dice 6 garlic cloves, thinly sliced 1 pound new potatoes, scrubbed and cut into 1/4-inch dice Freshly ground black pepper 1 cup fresh ricotta, drained About 1 cup … Continue Reading →
1/2 pound fresh chorizo sausage (not smoked) 2 pounds collard greens (two big bunches) 2 yellow onions, about 1/2 pound, peeled and diced 6 cloves garlic, minced 1 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 4 cups chicken broth 1/2 cup dry sherry 1/4 cup cider vinegar Crumble the chorizo … Continue Reading →
From Dana Velden at TheKitchn.com. 11/2 pounds broccoli 3 to 4 cloves fresh garlic, peeled 1/3 cup olive oil, plus 1 tablespoon more for breadcrumbs Salt 1 tablespoon butter 11/2 cups fresh, roughly textured breadcrumbs (made from stale bread) Red pepper flakes (optional) Flaky sea salt (such as Maldon) 1 lemon Freshly ground black pepper … Continue Reading →
Recipe courtesy of “Molto Batali” (ecco, 2011) Salt 2 pounds Brussels sprouts, any tough or discolored outer leaves removed 1/4 cup extra virgin olive oil 2 teaspoons finely chopped fresh thyme leaves 4 ounces Pecorino Romano, cut into cubes as best you can Freshly ground black pepper, to taste Bring 8 quarts of water to … Continue Reading →
2 pounds russet potatoes 2 cups all-purpose flour 1 tablespoon Cajun spice (I use Tony Chachere’s) 2 teaspoons garlic salt 2 teaspoons onion powder 2 teaspoons paprika 1 teaspoon ground black pepper 1 cup lager-style beer, plus additional as needed Peanut oil (or other high smoke point, neutral flavored oil), for frying Cut potatoes lengthwise … Continue Reading →